Gluten-Free Pancit Palabok
Dive into the rich and flavorful world of Filipino cuisine with this gluten-free Pancit Palabok recipe, a perfect twist on the classic noodle dish for those with dietary restrictions. Made with silky rice noodles and coated in a savory, shrimp-infused sauce that’s thickened to perfection with a cornstarch slurry, this dish delivers authentic taste even without gluten. Topped with succulent shrimp, ground pork, sliced hard-boiled eggs, crushed chicharrón, fried garlic bits, and vibrant spring onions, every bite is bursting with texture and umami. A hint of annatto lends its signature golden hue while lemon wedges provide a bright, zesty finish. Ready in under an hour, this recipe is ideal for celebrations or a hearty weeknight meal—guaranteed to bring Filipino flavors to your table in a way that’s safe for gluten-sensitive eaters. Perfect for keyword searches including "gluten-free Filipino recipes" and "easy Pancit Palabok recipe," this dish is both delicious and SEO-friendly!
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Recipe Information
Ingredients
- 250 grams Rice noodles (pancit bihon)
- 2 cups Shrimp broth
- 3 tablespoons Gluten-free fish sauce
- 250 grams Ground pork
- 200 grams Small shrimp, peeled and deveined
- 1 teaspoon Annatto powder
- 3 cloves Garlic, minced
- 1 medium Onion, chopped
- 2 tablespoons Cornstarch
- 1 cup Water
- 2 pieces Hard-boiled eggs, sliced
- 2 stalks Spring onions, chopped
- 0.25 cup Fried garlic bits
- 4 pieces Lemon wedges
- 0.5 cup Chicharrón (pork rinds), crushed
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
In a large pan over medium heat, add the ground pork and cook until it starts to brown. Remove and set aside.
In the same pan, sauté the garlic and onion until fragrant and translucent.
Add the shrimp and cook until they turn pink. Remove and set aside.
Return the ground pork to the pan, add the shrimp broth and gluten-free fish sauce, and bring to a simmer.
Dissolve annatto powder in a small amount of hot water and add to the pan for color.
Mix cornstarch with water to create a slurry and pour into the pan. Stir continuously until the sauce thickens.
Toss the cooked rice noodles in the sauce until well coated.
To serve, transfer the sauced noodles to a serving platter.
Top with cooked shrimp, sliced hard-boiled eggs, spring onions, fried garlic bits, and crushed chicharrón.
Serve with lemon wedges on the side for squeezing over the dish before eating.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
